Crab Cake Preparation

• On a sheet pan or plate, empty your lump crab and pick through to make sure there are no shells that were left behind.
• In a large bowl add: egg, Mayo, Dijon mustard, dry mustard, old bay, Worcestershire sauce, hot sauce, lemon juice, lemon zest, and kosher salt. Whisk until fully incorporated.
• Add all the crab into the wet ingredients, followed by the parsley and breadcrumbs. Gently fold the crab into the sauce until fully coated. If it still crumbles, add a little more breadcrumb.
• To form the crab cakes, use a 3-inch ring mold or just form them in your hand. This amount will make 6 large or 8 medium sized crab cakes. Place the formed crab cakes onto a sheet pan.
• Place formed crab cakes into the fridge for 30 minutes to an hour to prevent them from falling apart when cooking.
• While the crab cakes are chilling, make the remoulade sauce by whisking together all sauce ingredients until fully incorporated. Adjust to taste and refrigerate until ready to use.
• In a cast iron skillet over medium heat, heat enough oil to cover the bottom. Once hot, add 2 crab cakes spaced apart and cook for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
• Crab cakes are best served warm with remoulade sauce on the bottom or dolloped on top. Enjoy your meal!